6 Serves
45 Mins
Preheat your oven to 190°C. In a small bowl, combine the minced garlic, chopped black olives, anchovy fillets, and a drizzle of olive oil to create a tapenade.
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Vitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
138 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
335 mg / 1,250 mgPotassium
1122 mg / 4,700 mgSodium
439 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Cut the sweet peppers into large flat pieces and place them skin-side up on a baking sheet. Roast in the oven for 10 minutes until the skins are blistered and blackened.
Remove the peppers from the oven and allow them to cool. Once cool, peel away the charred skins and slice the flesh into thin strips.
In a mixing bowl, combine the sliced peppers and sun-dried tomatoes with the previously prepared olive and anchovy mixture.
Increase the oven temperature to 200°C. Line a clean baking sheet with baking paper.
Place 6 sea bream fillets skin-side down on the prepared baking sheet. Spread the olive mixture evenly over each fillet, then top with the remaining 6 fillets, skin-side up. Drizzle with a little extra olive oil and bake for 8 minutes until the fish is cooked through.
25
g95
g20
g
Yemeni
